The Softest Hot Cross Buns

The Softest Hot Cross Buns , By www.blognindi.site .

Ahhhh the traditional hot cross bun just got a face lift into, THE SOFTEST HOT CROSS BUNS recipe. You can totally eat them for breakfast. Or dessert. Or just because. I love food that has strong holiday meaning! Put these on your Easter menu!

Total Time: 28 Minutes, Servings: 12 Servings

Ingredients :

• Buns
• 1 tbsp dried yeast 10 g
• 1/2 cup sugar 115g superfine/caster sugar
• 1 1/2 cups milk lukewarm (36-40C/105F)
• 4 1/4 cups plain flour 585g + 1/4 cup extra for kneading
• 2 tsp cinnamon
• 2 tsp allspice
• 1/2 tsp salt
• 1 1/2 cups sultanas 280g
• 3 1/2 tbsp butter 50g, melted
• 1 egg lightly beaten
• Crosses
• 1/2 cup plain flour
• 5 1/2 tbsp water
• Glaze (Optional)
• 1 tbsp apricot jam
• 2 tsp water

Instructions :

• Dissolve 2 teaspoons of the sugar into the lukewarm milk. Sprinkle the yeast over the milk and for 5 minutes until frothy.
• Add plain flour, spices, sugar, sultanas, and salt into a large mixing bowl. Make a small well in the center.
• Add egg, melted butter and yeast mixture. Use a wooden spoon to combine mixture slightly before kneading.
• Turn dough onto a lightly floured surface. Knead 10 to 15 minutes, until dough is smooth and elastic. Eventually, the mixture should not stick to your hands. An alternative - use a mixer with a dough hook and knead until smooth. Add the additional 1/4 cup of flour if needed. Dough shouldn't be sticky.
First Rise
• Return dough to a clean bowl, and cover with a clean tea towel. Store in a warm place to rise 1 to 1 1/2 hours. The dough should be more than doubled in size.
Making Dough Balls
• Line an 11.5"x9"/30cmx22cm (or thereabouts) baking tray with parchment paper, leaving a little overhang on the longer side edges.
• Remove tea towel from the bowl and punch down dough. Turn onto a lightly floured surface.
• Knead lightly to remove excess air, then form into a log shape. Cut into 12 equal pieces.
• Take one piece, flatten it with your palm, then gather the sides together to form a ball. Roll to smooth out, and place in the baking tray, smooth side up. Repeat with remaining dough balls. The dough should line up 4x3
Second Rise
• Place the same clean, teatowel from before over baking dish, and leave to rise for 30 minutes. The dough balls should be about 75% risen.
• Halfway through the second rise, preheat oven to 350F/180C.
Crosses
• Place flour and water in a bowl and mix together until smooth.
• Spoon into a large snap-lock bag, and cut a small hole in one corner of the bag.bag
• Remove tea towel and pipe crosses carefully over buns. Start at one side and make smooth continuous movements until you reach the other end. Repeat with remaining rows.
Baking
• Bake in oven for 20 to 25 minutes until golden brown.
Glaze
• Combine the apricot jam and water in a small bowl and microwave for 30 seconds
• Use a silicone brush to brush the tops of the buns with the glaze.
• Remove buns from oven and serve immediately with butter.

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